Strawberry roses are a fun addition anywhere you would use strawberries — on a fruit plate, as cupcake toppers or as a stunning garnish for pancakes, waffles or even oatmeal! This tutorial features an ombre cake, but use your imagination.

How to make strawberry roses

Supplies

Fresh strawberries (pointed ones work best)

Small, sharp knife

Piping gel or apricot jam (optional)

Step 1:

Trim the green, leafy hull off the top of the strawberry so that it sits flat.

Step 2:

Position the blade of the knife perpendicular to your work surface, about ½” up from the bottom of the strawberry. Make a small cut into the berry down toward the bottom, but don’t cut all the way through.

Make three or four more small cuts all the way around the base of the strawberry. Position the cuts so that the next one starts where the one before ends.

Step 3:

Make a second row of smaller cuts above the first row. Be care not to cut into the first row of petals. Place the first cut in the second row between two petals from the first row. Continue all the way around the strawberry.

Step 4:

If your strawberry is large enough, make a third row of very small cuts above the second row. Start the row between two petals from the row before. If you have a small strawberry, skip to the next step to finish the center.

Step 5:

Finish the rose by cutting the tip of the strawberry in half, but not all the way through. Push these two last petals open with the tip of your finger.

Use your fingers or the tip of the knife to pull petals open and away from the strawberry.

Step 6:

Prepare your strawberry roses just before you need them. If the roses are going to be sitting out for any length of time, brush them with a thin coat of piping gel or thinned apricot jam. Use a small amount of buttercream to help the roses adhere to a cake.